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Dry Kachori
Dry Kachori

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We hope you got insight from reading it, now let’s go back to dry kachori recipe. To cook dry kachori you only need 22 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to cook Dry Kachori:
  1. You need For the dough
  2. Take 1 cup All Purpose flour (Maida)
  3. Provide 2-3 tbsp Oil
  4. Take Water: 1/2 cup less 2 tbsp (lukewarm)
  5. Use Salt as per taste
  6. Provide For the Dry Stuffing
  7. Take Sev: 1/2 cup (30 gms)
  8. Take 1 1/2 tsp Red Chili Powder
  9. Prepare 1/4 tsp Turmeric powder (Haldi)
  10. Get 1/2 tsp Garam Masala Powder
  11. Take 1/2 tsp Dry Mango Powder (Amchoor)
  12. Use 1/4 tsp Black Pepper Powder
  13. Get 1 tsp White Sesame seeds (Til)
  14. Prepare 1 tbsp Dry Coriander seeds
  15. Get 1 tbsp Fennel seeds (saunf)
  16. Prepare 1/2 tsp Poppy seeds (khuskhus)
  17. Get Cashew nuts (Kaju): 1/4 cup (roughly chopped)
  18. Provide 10-12 Raisins (kismis/daakh)
  19. Prepare Sugar: 2 tbsp (powdered)
  20. Use 1 1/2 tbsp Tamarind chutney (imli ki chutney)
  21. Use Oil: 1 tbsp + for frying
  22. Take Salt as per taste
Steps to make Dry Kachori:
  1. In a plate take maida, salt, and oil. Mix well. Add water and knead into a firm dough. Keep aside for at least half an hour.
  2. Grind the sev to a coarse powder.
  3. Heat oil in a pan. Add red chili powder, turmeric powder, garam masala powder, dry mango powder, black pepper powder, white sesame seeds, dry coriander seeds, fennel seeds, poppy seeds, cashew nuts, and raisins. Sauté for few seconds on slow flame.
  4. Add the grinded sev, tamarind chutney, sugar, and salt. Mix well and cook for about 4-5 minutes while stirring continuously.
  5. Take the dough and divide it into 10 equal parts.
  6. Take one part and roll into a thick circle.
  7. Put some stuffing in the center of the circle and fold carefully from the sides. Seal it properly and form a ball.
  8. Similarly, do for the remaining dough parts.
  9. Heat oil in a kadai. When the oil is moderately hot drop 2-3 balls at a time (depending on how much oil you have taken) and fry on a slow flame until they turn light brown in color.
  10. Similarly, fry other remaining balls also.
  11. Serve hot/cold with chutney, ketchup etc.
  12. Delicious "Dry Kachori" is ready!

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